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LOCATION: Recipes >> Entrée Pies >> Quiche 25

Print this Recipe    Quiche 25

ShortCrust Pastry

1 1/2 cups all purpose flour
Pinch of salt
125g (4 oz) chilled butter, diced.
2 tsp. iced water
1 egg
Squeeze of lemon juice

Sift flour and salt, add diced butter and rub into the flour until
it resembles breadcrumbs. Mix water, egg and lemon juice together,
then add enough liquid to the pastry to make a firm dough (not too
wet) add extra water as needed if it starts to dry. Knead lightly
then chill for 30 minutes. Place dough on lightly floured surface
and roll out until there is enough to line your pan. Chill again
till ready for use.


Quiche Lorraine

9-inch dish covered in pie pastry
3 to 4 rashers bacon
3 thin slices of swiss or Gruyere Cheese
2 eggs
1 tsp. flour
pinch nutmeg
1/2 tsp. salt
pinch cayenne
1/2 cup cream
1/2 cup milk
1 Tbsp. melted butter

Grill bacon until crisp, drain and crumble. Cut cheese into similar
sized pieces, place bacon and cheese into the pie dish on top of
pastry in layers. Beat together the eggs, flour, nutmeg, salt,
cayenne, cream and milk, only until combined. (overbeating will
cause bubbles). Stir in the melted butter. Strain over the bacon
and cheese. Bake in a preheated oven (200C/400F) for 10 minutes,
then reduce heat to moderate (180C/350F) and bake for a futher 20
minutes or until an inserted knife comes out clean.

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